Calf's Heart, Roasted
From Cassell's dictionary of cookery, 1892
Serves 4
A calf's heart is improved by partially boiling it before roasting. Sufficient for four or five persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 711. The excerpt below is the record exactly as published.
four ounces of crumb of bread, two ounces of butter, two table-spoon- fuls of chopped parsley, half a tea-spoonful of finely-minced lemon-rind, and a little salt and cayenne. Fasten the heart securely and roast before a clear Sfe for nearly three hours. Serve it with half a pint of good melted butter mixed with a table-spoonful of -iemon-juice or vinegar. A calf's heart
Cook this with the app: pantry check, scaling, and the assistant.